Wednesday, March 20, 2013

Eggplant Dip

I've been really bad about posting recipes recently, even though I've been trying a lot of new recipes.  I actually remembered to take a picture of this one, but it looked like greyish goop, so I'll spare you.  It was super yummy, though!  The kids all even enjoyed it.

3 medium eggplants
2 Tbl, plus 1/4 cup olive oil
4 cloves garlic, minced
1 1/2 cups feta cheese
1/2 cup walnuts, chopped
S&P to taste

Preheat oven to 400.  Brush eggplants with olive oil and pierce them with a fork.  Roast in the oven until the skins are brown and the eggplants are soft, about 30 minutes.   Cool slightly, peel, and cut into chunks.

Place eggplants, garlic, feta, walnuts and olive oil into the food processor.  Process until only a few chunks are left.  Season with S&P.

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